摘要
主要研究了松木屑栽培绣球菌(Sparassis crispa)时,玉米粉、面粉、麸皮、玉米芯4种辅料对绣球菌栽培效果的影响。结果表明,不添加辅料时,菌丝生长速率较慢,80 d形成原基,绣球菌产量为122 g/袋,生产周期为122 d;以玉米粉为辅料时,玉米粉添加量为15%~20%时,原基形成时间最短,为70 d,产量达到最大,为164 g/袋,平均每袋增产42 g,生产周期缩短12 d,为110 d;以面粉为辅料时,面粉添加量为12%~18%时,原基形成时间最短为60 d,子实体产量达到最高,为184 g/袋,平均每袋增产62 g,生产周期缩短17 d,105 d即可采收;以麸皮为辅料时,添加麸皮对产量增加影响不显著,麸皮添加量为15%时产量达到最大,为140 g/袋,生产周期最短为113 d;以玉米芯为辅料时,随着玉米芯的添加,菌丝生长速率不断下降,原基形成时间增长,产量不断下降,生产周期增长。
The effects of corn flour,wheat flour,bran and corn cob on the cultivation of Sparassis crispa,with pine sawdust were studied.The results showed that the mycelial growth rate was slow without supplements,and the mycelial primordium was formed in 80 days.The yield of S.crispa was 122 g/bag,and the production cycle was 122 days.When corn flour was used as supplementary material,when the addition of corn meal was 15%-20%,the formation time of primordium was the shortest with 70 days,and the yield reached the maximum with 164 g/bag.The average yield per bag was increased by 42 g,and the production cycle was shortened by 12 days to 110 days.When flour was used as supplementary material,when flour content was 12%-18%,the formation time of primordium was 60 days,the fruit body yield was 184 g/bag,the average yield per bag was 62 g,the production cycle was shortened 17 days,and the harvest time was 105 days.When bran was used as supplementary material,the effect of adding bran on the yield was not significant.When the amount of bran was 15%,the yield reached the maximum with 140 g/bag,and the shortest production cycle was 113 days.With the addition of corn cob as supplementary material,the mycelial growth rate decreased,the primordium formation time increased,the yield decreased and the production cycle increased.
作者
杨丽莉
杜双田
程爽爽
陈晓文
高原
YANG Li-li;DU Shuang-tian;CHENG Shuang-shuang;CHEN Xiao-wen;GAO Yuan(College of Life Science,Northwest A&F University,Yangling 712100,China)
出处
《中国食用菌》
北大核心
2019年第12期15-19,共5页
Edible Fungi of China
基金
陕西省科技统筹创新工程计划项目(K3320215117).
关键词
绣球菌
玉米粉
面粉
麸皮
玉米芯
栽培效果
Sparassis crispa
corn flour
wheat flour
bran
corn cob
cultivation effect
作者简介
杨丽莉(1994-),女,在读硕士研究生,主要研究方向为微生物资源与利用。E-mail:2696165170@qq.com;通信作者:杜双田(1964-),男,本科,副教授,主要从事大型食(药)用真菌资源与利用方面研究。E-mail:dst6107@126.com
